Browse Items (206 total)

Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made…

This study describes the occurrence and profile of eight polycyclic aromatic hydrocarbons (PAHs) in fresh and cooked processed cowhide (wele) singed with different fuels. It also assessed the health risks associated with the consumption of this…

This work investigated the effects of mechanical depulping (asa means of pulp pre-conditioning) on thechemical, physicochemical and polyphenolic constituents during fermentation and drying of Ghanaian cocoa beans. The fermentation study and the…

Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture…

Water melon (Citrullus vugaris) is a fruit grown for its thirst quenching property rather than for ant nutritional value. It consists of 92% water and 8% sugar, so it is aptly named. Its high water content makes it impracticable to use this fruit for…

Cocoa and chocolate have been acclaimed for several years for their possible medicinal and health benefits. It is only recently, however, that some of these claims have been more clearly identified and studied. Recent epidemiological and clinical…